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3:26 pm
November 9, 2010
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Putting up 20 pints or so of salsa tonight. Tomorrow I'll start canning peaches. Hopefully more pickles and peach butter, also. Busy canning week! 
3:46 pm
April 3, 2011
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Nine pints of pork roast today.
4:10 pm
October 10, 2009
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We are planning to can some pork this week, pork loin and country ribs, but have never canned pork. Do you cut it in chunks, strips, etc? Any help you can give me will be most welcome. Thanks Miki.
4:32 pm
September 7, 2010
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I just finished canning 22 pints of salsa today. Only about 75 more pints to go to have this years done. My daughter and family love salsa. It is a good thing I love my daughter and her family!! Peaches are in the near future.
8:24 pm
October 10, 2009
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I just finished my first batch of zucchini salsa today. I don't remember who posted the recpe but I am here to thank you. This is fantastic. My crystal ball shows many, many more jars of this salsa in the immediate future. Again, thanks for submitting this delightful condiment. 
8:54 pm
February 22, 2010
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mamawolf said:
I just finished my first batch of zucchini salsa today. I don't remember who posted the recpe but I am here to thank you. This is fantastic. My crystal ball shows many, many more jars of this salsa in the immediate future. Again, thanks for submitting this delightful condiment.
Ok…where's the zucchini salsa recipe? I didn't find it on Farm Bell. Must not be looking in the right places on here! i know I saw it here somewhere! My memory went afterthe birth of my first child… it's been 27 years since my last child and I am still waiting for my brain to function properly.
9:46 am
February 19, 2011
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I just finished 10 half pints of Plum Jam. It is beautiful and yummy. A keeper recipe for sure!
7:32 pm
October 3, 2010
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Mamawolf and Miss Judy – I think that recipe came from a link I put here on the forum. I just entered it into Farm Bell Recipes, but I think it's still in moderation. It's called Zucchini Salsa, Canned.
Miss Judy, if you can't wait until it appears on here, go to Food.com and look up recipe # 11217.
It's good stuff.
Joann
10:32 am
February 10, 2009
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Fruit can be a little tricky to can so it's pretty… I'll admit that I've only occasionally had my fruit turn out nice looking, but as far as I can recall, it's always tasted great!
I do have a dim memory of some amazingly wonderful peaches from years ago that I helped my mother can, which were both pretty and delicious. They were small sweet peaches from trees at my Aunt Ceil's home. They were so sweet and wonderful! That year for some reason, those peaches that had always been a medium sized fruit, were so small it's as if the peach flavor and natural sweetness of giant peaches was condensed into that little fruit more the size of apricots instead of peaches.
Hehe, since then, it's always been sort of hit or miss, maybe because I always have those perfect peaches to compare things to! 
7:17 pm
December 28, 2008
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Well, fiddle-dee-dee. Started out to make carrot marmalade and/or apricot/jalapeno jam. Missing a couple of key ingredients. No canning today!!
So it's been a restful day instead. s'OK. I'll adjust… 
11:42 pm
February 22, 2010
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Pete, I know what you mean. I was going to make apple jelly with some of the juice I had steamed juiced Tuesday…got up early and found that my husband had beat me to it…the juice that is. He drank my juice!
I went out with a couple of friends and enjoyed the good weather…fabric shopping!
I did make 7 pints of salsa yesterday.
8:41 am
February 6, 2011
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I've been canning peaches all week and finally finished them yesterday. Today I may make some more zucchini pickles. I will probably also slice and freeze some zucchini.
4:46 pm
May 2, 2010
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Put up 11 quarts of salsa today and a host of fruit, jellies and sauces (from the steam juiced pulp) earlier this month--
Fruit: 26 pints plus 1 half-pint plums
Sauces: 10 pints plum sauce (similar to plum catsup) and 6 pints of nectarine BBQ sauce
Jellies: 5 pints blackberry, 4 pints blackberry-plum, 4 pints plus 10 half-pints plum, 12 half-pints nectarine and 7 pints nectarine-plum
Anyone else steam juice fruit or veg with an eye towards using the pulp for another purpose besides fruit leather?
If so, what do you do? I'm always searching for more ideas…
6:57 pm
September 7, 2010
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I canned 7 quarts green beans, 9 1/2 pints tomato salsa, 3 quarts grape juice ( jelly in the future), and 7 pints bread and butter pickles today. I also have 20 heads of cabbage to make sour kraut, but I won't do that until next week. We always do the sour kraut by the signs as it always keeps better. That has been my personal experience.
Anyone else out there do any canning by the signs? 
7:52 pm
May 2, 2010
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cricketjett said:
Anyone else out there do any canning by the signs?
Gardening, yes. Canning, no. I need to make sauerkraut before too long -- What's a propitious sign?
10:41 pm
September 7, 2010
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Canning sour kraut is best in Gemini, (the arms) Aries, (the head) or Taurus, (the neck). My husband also does alot of garden planting by the signs. We also follow pruning, transplanting, and trimming shrubs and trees.
Have ever read any of the Foxfire series? I brought the entire series for my husband years ago. I think it should be a required reading for anyone who begins farming for the first time and also for seasoned farmers. The information gives you a view of what living on a farm was really like years ago from herbal medicine to building a log cabin. We read them again and again.
3:21 pm
December 28, 2008
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Finally, finally, FINALLY got 14 half-pints of Apricot-Jalapeno Jam put up today. And oh my is it good! YUM! There really was enough for a 15th half-pint, but the cook must have something to taste, right? And it was super on roasted garlic toast. (It came from Sam's, in "Euro loaves," whatever that is.)
Now, if I can find a "Seville" orange, it will be onward toward the carrot marmalade!
Yes, will post the recipe now that it has proven to be yummy.
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